Authentic Kousa Mahshi (Lebanese Stuffed Zucchini & Eggplant)

Wash the zucchini and eggplants separately

Trim the ends of each, cutting off the stalk ends and any dried tips

Using a mankara, core the zucchini by hollowing out the center, leaving about 1/3 inch (¾ cm) of flesh around the interior wall

Roll the eggplants on a countertop, one at a time, back and forth, applying pressure with your hand to make them more tender

Core the eggplants using the same method as the zucchini, hollowing out a little more around the interior walls

Rinse the rice in a colander under cold running water, gently rubbing with your hands to remove excess starch, then drain well

Mix the rice with the minced meat and oil, then season with spices and salt to prepare the filling

Using your finger, stuff each zucchini and eggplant with the rice and meat filling, leaving about ¼ inch (½ cm) of space at the top

Transfer the stuffed vegetables to a large pot that can accommodate them

Dilute the tomato paste in the 8 cups of water, add the crushed garlic, and whisk to combine

Gently pour the tomato mixture over the vegetables, almost covering them, making sure the stuffed ends face up

Once the mixture comes to a boil, sprinkle with dried mint, add the ghee or butter, and adjust the salt to taste

Reduce the heat to low, cover, and simmer until the zucchini is cooked through and the flavors meld

Serve with laban